Chikan Naveed A, Shabir Nadeem, Shaff Sheikh, Mir Manzoor R, Patel Trupti N
Division of Medical Biotechnology, School of Bioscience and Technology, Vellore Institute of Technology, Vellore, Tamil Nadu, India.
Asian Pac J Cancer Prev. 2012;13(3):1077-9. doi: 10.7314/apjcp.2012.13.3.1077.
The Kashmiri population is culturally distinct with special dietary features owing to the temperate climatic conditions of Kashmir valley. This has habituated the population to preserve food in smoked, pickled and sundried forms which include considerable amounts of N-nitroso compounds (NOCs). These are known to cause cytotoxicity, DNA damage, mutation, unscheduled DNA synthesis and DNA methylation. All of these changes at molecular level are known to contribute to the pathogenesis of cancer. One of the prominent NOCs found in Kashmiri food is N-Nitrosodimethylamine (NDMA). Here we review the occurrence of NDMA in sundried foods, dried fish, kehwa, traditional pickle, Brassica oleracia and tobbaco. We also discuss its possible role in the high prevalence of gastrointestinal cancers in Kashmir.
由于克什米尔山谷的温带气候条件，克什米尔人口在文化上具有独特性，拥有特殊的饮食特点。这使得该人群习惯于以烟熏、腌制和晒干的形式保存食物，其中包括大量的N-亚硝基化合物（NOCs）。已知这些物质会导致细胞毒性、DNA损伤、突变、非计划DNA合成和DNA甲基化。分子水平上的所有这些变化都已知会促成癌症的发病机制。在克什米尔食物中发现的一种突出的NOC是N-亚硝基二甲胺（NDMA）。在此，我们综述了NDMA在晒干食品、干鱼、克什米尔茶、传统泡菜、甘蓝和烟草中的存在情况。我们还讨论了它在克什米尔胃肠道癌症高发病率中可能发挥的作用。
